Mango Sorbet is a luscious seasonal Frozen Dessert that can satisfy your craving in a gruelling hot weather. They make a great alternative to Ice creams and perfect for anyone with lactose intolerance.
Good news is Its V-E-G-A-N !! 5 Ingredients and 5 Minutes of Preparation is all you need!
This recipe for Mango Sorbet won the Pinterest 2018 Best Sweet Treat Award too.
MANGO SORBET WON THE PINTEREST AWARD FOR THE BEST DESSERT 2018
Yes, Vegan Mango Sorbet by Sandhya’s Kitchen – was the Winner of ‘best sweet treat‘ in the Pinterest UK Food + Drink Awards 2018 .I was absolutely chuffed. This recipe is BBC GOOD FOOD APPROVED! I really cannot ask for any more. This recipe was crafted with so much love, keeping in mind how my family would love it.
This recipe is 100% kids approved!
WHAT IS MANGO SORBET MADE OF?
FEW REASONS WHY MAKE MANGO SORBET AT HOME?
Call it a perfect alternative to Ice cream or Ice cream’s poor cousin or a Healthy Summer Dessert, I find Vegan Mango Sorbet as a luscious fruity treat and a good substitute for Ice cream.
INGREDIENTS FOR MANGO SORBETTO
Mango Puree – Make them with fresh mangoes or use Store bought Mango Puree. Either of them works really well. I have made healthy mango sorbet using store bought puree.
Maple Syrup – You may as well swap with honey. But in that case, it will not be vegan.
Vanilla Essence – You can leave it out if you like!
Lime adds that hint of tart to this sorbet. I might as well call this dessert mango lime sorbet.
HOW TO MAKE MANGO SORBET IN 5 MINUTES?
I am not exaggerating when I said – ” It took me just about 5 minutes” to put together. Believe me or not!! This is exactly what I did and my kiddos just loved the Mango
Icecream. Sorbet. The little one could not make out any difference, instead, she fell in love with them and polished her bowl clean.
All you need to do is to put the ingredients in the blender and blend it until smooth. Tadaa. Transfer them to a metal tin or a plastic box, cover with a cling film and freeze for a minimum of 4 hours.
When you are ready to indulge, just take them out 15 minutes before. Scoop out with an ice cream scooper and serve immediately.
Frozen dessert saga didn’t end there, I made the little ones 3 Ingredients Strawberry Ice cream later on 🙂 Happy Kiddos means Happy Mummy !
I really love it when the ice creams/sorbets are full scooped rather than partially broken scoops. The trigger scoop did exactly what I wanted!! Rather should I say the scooper did all the justice to the Sorbets?
OXO’s Trigger Scoop makes large round scoops of Sorbets/ Ice creams and deposits them with a simple press of the lever. A tab on the Ice Cream Scoop keeps your hand from sliding up as you scoop, and the soft, non-slip handle relieves pressure on your hand.
Finally, if you are hungry for more Frozen Treats, how about checking out
HAVE YOU MADE MY MANGO SORBET ?
KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF SANDHYA’S KITCHEN BY SUBSCRIBING BELOW.
MANGO SORBET RECIPE BELOW
- 3 Cups Mango Puree
- 1/2 Cup Maple Syrup
- 1/2 Cup Coconut Milk
- 1 Tsp Vanilla Essence
- Juice of 1/2 a Lime
- Place all the ingredients in a blender and blitz until well combined.
- Transfer them to a Metal tin or a plastic box and freeze them for at least 4 hours or overnight.
- If the sorbet is really firm, let the sorbet sit outside for 15 minutes or so before you could scoop them into the bowls.
- Scoop them with an Icecream Scooper and serve immediately. Garnish with mint and enjoy your Mango Sorbet Guilt free.